Spicy White Bean Stew With Broccoli Rabe | notes.improvisedscience.org.

Ingredients

• 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
• ¼ cup (60 ml) olive oil, plus more for drizzling
• 4 garlic cloves, thinly sliced
• 1 medium red or yellow onion, thinly sliced
• Kosher salt and black pepper
• 2 to 3 tablespoons (30-45 grams) harissa or tomato paste
• Red-pepper flakes (Aleppo peppers work well)
• 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed
• 4 cups (960 ml) vegetable broth
• 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
• 1 cup (about 60 grams) parsley or cilantro, leaves and tender stems
• 2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional)
• Fried or medium-boiled eggs, for serving (optional)